Good afternoon here we will give you a recipe singapore seafood white beehoon which is interesting The way making it is very easy. You just need to be careful to get results from singapore seafood white beehoon which has aroma and taste that can evoke our tastes.

So that the result of singapore seafood white beehoon, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare singapore seafood white beehoon delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings required exist for prepare

1. Prepare 10 Prawns
2. Prepare 10 Scallops
3. Prepare Scallions
4. Prepare Crab meat
5. Prepare 2 eggs
6. Prepare 1 pack (240 ml) Swanson clear chicken broth
7. Use 3 Tbsp Hua diao wine (also known as Shaoxing wine)
8. Take 1 Tbsp Light soy sauce
9. Use Dash white pepper
10. Prepare Dash salt
11. Prepare 1 teaspoon Mirin
12. Prepare 1 teaspoon cream cheese or butter
13. Prepare Chilli Brand thick dry bee hoon
14. Prepare Sesame oil
15. Take Cooking oil ( i used Grapeseed)
16. Prepare Garlic

Featured image: aromacookery.com Ever heard of Zi Char? Join actor and restaurateur Marvin Agustin as he learns how to create and reimagine crazy delicious Zi Char dishes with. It looks like soup beehun more than those dried version of the white beehoon. I normally will finish the soup. :) price slightly higher at. hawker because of the.

How to make Singapore Seafood White Beehoon:

1. Wash prawns, de-shell carefully, leaving behind the tails. Leave about 5-6 prawn heads with their shells in a separate bowl. Slit the backs gently with a small butter knife, de-vein the prawns. Marinate the prawns thoroughly with Hua Diao wine, mirin, dash of white pepper, some light soy sauce and dash of salt. Share a little of the mixture with the prawn heads and shell as well.
2. Wash the dry beehoon. Submerge in water for about 45-60mins. When moist, empty the water from the beehoon.
3. Clean, peel and dice whole garlic and separate into two portions. Smaller portion for cooking prawn heads and making the base broth. Bigger portion for frying the ingredients and beehoon.
4. To prepare the prawn broth as base for the White Bee Hoon: Stir fry the garlic in grape-seed and sesame oil in high heat. When diced garlic turns slightly golden brown, pour in the prawn heads and shells, together with the teaspoonful of cream cheese (or butter). Pour in half the Swanson clear chicken broth when Prawn heads and shells turn red. Cook for about 10minutes. Set aside.
5. In a separate pan, stir fry the remaining garlic in grapeseed and sesame oil. When garlic turns golden brown, stir fry the prawns ( together with the marinate sauce), scallops. Add in the beehoon, chopped scallions. Add in remaining Swanson chicken broth. Add in a little more sesame oil for extra fragrance. Leave the food to cook a little, and add in the Prawn head n shells broth that was set aside earlier.
6. Add in the crabmeat and pour the beaten eggs all over the beehoon. Stir fry the bee hoon thoroughly. If you prefer the bee hoon less soupy, leave the bee hoon to simmer in the broth longer.
7. Ready to serve!
8. Done and ready to serve!

White Restaurant Inspired: Sembawang White Beehoon 三巴旺白米粉If you are a Singaporean, you probably would know how White Restaurant Sembawang White Beehoon (rice. We are the Original Sembawang White Beehoon! Originally prepared as a homely dish by founder Mr. Tay King Huak, White Restaurant's signature Original Sembawang White Beehoon has since become a uniquely Singaporean dish well-loved by both local and overseas gastronomes. Welcome to White Restaurant, The Original Sembawang White Beehoon.

how is this? Easy isn’t it? That’s the make singapore seafood white beehoon that you do at home. Good luck!